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Salads
Chicken Liver Salad with Dill Pickles and Carrots
A hearty and savory salad featuring sautéed carrots, crisp dill pickles, and a distinctive garlic-and-egg mayonnaise dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat 1 tablespoon of sunflower oil in a skillet and sauté the carrots over medium heat, stirring frequently, for about 3 minutes.
2
Peel the onion and slice it into the thinnest half-rings.
3
Cut the dill pickles into matchsticks.
4
Slice the boiled liver into matchsticks, strips, or cubes.
5
Make the salad dressing. In a bowl, combine the mayonnaise, grated egg yolk, minced garlic, and a pinch of salt and ground black pepper each.
6
Combine the prepared ingredients in a bowl, dress, and toss well.
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